Wednesday, October 7, 2015

Pumpkin Cocoa Custard

Easy fall breakfast or dessert treat :)

Pumpkin Cocoa Custard

1 can organic pumpkin puree
1 can full-fat organic coconut milk
¼ cup grass-fed gelatin
¼ cup organic cocoa powder (carob for AIP)
1 tsp pumpkin pie spice
Pinch of sea salt
Raw honey to taste (optional)

1. Put all ingredients, except gelatin,  in high-speed blender and mix thoroughly.
2. Incorporate gelatin at low speed. 
3. Spoon into serving dishes, dust with cocoa powder.
Enjoy!

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